Rum
The French make a much greater use in cookery of rum than the English, who distil it. Their omelet with rum is a delightful invention. The rum which they eat Saffron with plum-pudding is not so good. The English burn brandy by preference over it; and the plum-pudding is so saccharine in itself, and so full of luscious flavours, that it seems better in taste to give it for a sauce the contrast of brandy than the comparison of rum.
Dr. Edward Smith, the chief English authority on dietetics, declares that the most powerful restorative known to him is the old-fashioned combination of rum and milk. Ye who are weak drink thimblefuls of rum in tumblerfuls of new milk!